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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.280 - 285   피인용횟수: 5

Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)

Lee, Sun-Mee    (Department of Food & Nutrition, Seoul National University   ); Kim, Su-Na    (Korea Food Research Institute   ); Park, Jae-Bok    (Korea Food Research Institute   ); Hwang, In-Kyeong    (Department of Food & Nutrition, Seoul National University  );
  • 초록

    Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ( $R^2$ ) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.


  • 주제어

    red pepper powder .   near infrared reflectance spectroscopy .   capsaicinoids .   ASTA color value .   modified partial least squares.  

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  • 이 논문을 인용한 문헌 (5)

    1. Kim Sun-A ; Koo Hye-Jin ; Kim Kyung-Seon ; Park Jae-Bok 2006. "Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the Quality of Various Dressings" 한국조리과학회지 = Korean Journal of Food and Cookery Science, 22(1): 12~21     
    2. Kim, Kyung-Seon ; Park, Jae-Bok ; Kim, Sun-A 2007. "Quality Characteristics of Kochujang Prepared with Korean Single-Harvested Pepper (Capsicum annuum L.)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(6): 759~765     
    3. 2007. "" Food science and biotechnology, 16(3): 477~481     
    4. Mo, Changyeun ; Lee, Kangjin ; Lim, Jong-Guk ; Kang, Sukwon ; Lee, Hyun-Dong ; Cho, Byoung-Kwan 2012. "Development of non-destructive pungency measurement technique for red-pepper powder produced in different domestic origins" 농업과학연구 = CNU Journal of agricultural science, 39(4): 603~612     
    5. 2014. "" Journal of biosystems engineering : JBE, 39(3): 184~193     

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    2. 1998 "종자 혼입율과 입도를 달리한 고추가루의 저장 중 색과 매운맛 성분의 변화" 한국조리과학회지 = Korean Journal of Food and Cookery Science 14 (5): 584~588    
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